Tuesday, January 23, 2007

Christmas Catholic Fruit Cake

First, let me state that I am in no way Roman Catholic. I am Protestant as they come. However, I did stumble across a recipe for fruitcake that looked rather good in my RC mother's RC Cookbook. Hence the name I gave it, the Catholic Fruitcake. It is not referring to anyone in particular.

Anyway, my fruits have been macerating in half a bottle of Remy Martin VSOP Cognac since early December, in anticipation of Christmas. That came and went like Katrina, and up to the frist week of January, the raisins were still getting plumper by the day, enjoying their brandy spa. Any longer and they'd have turned back into grapes.

So, since last last week was quiet, viz a viz cake orders, I decided to end the raisin's holiday, and get them in the oven. I had picked up a tip while bantering with other tai tais (or see lais, not sure which were they) in Bake With Yen, to use brown paper to line the baking tray. Fruit cakes need thick paper lining, and rather than using layers of baking paper, apparently this was a better and cheaper alternative. Of course the innermost layer has to be baking paper.

As fruit cakes take forever to bake, I could put it in the oven, go 1 utama jalan jalan, come home to take it out just in time. Of all cakes, I think fruit cakes are the most painful to make. Takes forever to bake, cant be eaten immediately, needs constant follow up, by feeding it with brandy.... I honestly dont think its worth my while to offer these for sale. Half a bottle of brandy, already cost like RM50. What, am I to charge RM100 for a 4" x 4" block? Who'll buy???

Verdict : Well, after "maturing" (it's probably still a toddler by fruitcake standards) fro 1½ weeks, I couldn't wait any longer, and proceeded to cut a slice to sample. It was okay then. Yesterday, I proceeded to the second row, ie, no side crusts. I have to say that it was rather good. Easy to cut too, which is a good sign, ie, moist enough.

Oh well, whoever wants a sample, email me. I'll pass you a morsel. (size of those slices of wedding cake they give out at hotels).

v funny, if fruit cakes r too long and difficult to make I suggst u bake normal std cakes then cut them up in the middle to insert some pieces of fruits mix (like da magnificent tropical 5?) & just call them fruit cakes. neat?

Guess they will be winners all the way ! Save u time so u can go jogging b 4 u hit the holes?

btw tks again the coming party but I am still stuck in Ipoh and the other one is in Club Med going Laos. Enjoy yrselves and take meiyens pretty pixs ok . make sure boo is in too.

hmmm, i'm thinking a kinda trifle cake. a base with cempedak cake, followed by a layer of rambutan and langsat jelly, followed by a layer of durian custard, and another layer of purple whipped cream from the dye of the mangosteen, with mangosteen bits. how? can work ah?

I want a morsel or two or three...I love those little pieces of cake given out at the Chinese wedding banquet...so cute and a nice wrap for the 8-course dinner. Cry cry, I really miss attending those banquets...such good food. Malaysians really do eat very well. :)

ohmy, a visit from two ethereal beings, heavenly and angel. must be my lucky day.

thanks nige, very honored. its like having the dean of a college going thru your homework personally.

angel, whats the last leg of the journey from KL to penang....only question is, is it worth it? have passed out samples to the goddess of the floggers, boolicious, and mei yen. let us hear her verdict before deciding if its worthwhile to sample, or is headed for the nearest alam flora.

About Me

Oft misunderstood soul. Shy, reserved, likes to stay in the background, but inevitably mistaken as not shy, extrovert etc. Originally meant to be a culinary blog, but in due course discovered man does not live on cake alone..hence the waffle.